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  • Nougat Montelimar: revisted - Pastry Baking - eGullet Forums
    I believe the dense, chewy nougat is more French while the lighter, fluffier kind is more Italian - though you will find both kinds in each country Nougatine is an entirely different animal - more of a crispy butter caramel with lots of sliced, granulated and or slivered almonds
  • American type soft nougat - Pastry Baking - eGullet Forums
    Anita Chu (aka Pastrygirl) in Field Guide to Candy has a recipe for Chocolate Nougat dipped in chocolate later Confectionery partner, Barbara, and I have decided to make this tomorrow For fun And because we haven't made it before It's fluffier than European nougat, which we have made a few ti
  • Nougat paste - Pastry Baking - eGullet Forums
    I spotted something called 'Nougat Paste' at the local bakers place I go to for my confectionery needs it's actually ground hazlenuts,ground almonds, some veg oil and sugar It tastes great, very good quality I was hoping to find some 'Gianduja' but this was the closest they had I'm planning
  • Out of nougat wafer paper! - Pastry Baking - eGullet Forums
    Home The Kitchen Pastry Baking Out of nougat wafer paper! Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members
  • Nougasec - Dry Nougat - Pastry Baking - eGullet Forums
    He has lots of candy making and chocolate books and was asking if I knew of a supplier of 'dry nougat' that is used in a number of recipes in the two volume Lenotre 'Chocolates et Confiserie' It appears that it is used in nougatine and hard candy recipes A bit of research on-line leads me to something called Nougasec made by Louis-Francois
  • Confections! (2006-2012) - Pastry Baking - eGullet Forums
    Wow!! I love nougat, never ever thought you could make them at home But you guys are making a whole loads of other confectionaries as well Any books on confectionary 101 which you guys would recommend? Truffles, Candies Confections by Carole Bloom is a good one and also Candymaking by Ruth Kendrick
  • forums. egullet. org
    forums egullet org
  • Dinner 2024 - Page 95 - Cooking - eGullet Forums
    Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members Anyone may read the forums, but to post you must create a free account
  • Jean Georges and Nougatine - New York: Dining - eGullet Forums
    -cherry chocolate tart -cherry "nougat" with pistachio -elderberry soup Comments for the apricot tasing also apply to the cherry So there it is A dinner to educate and spoil you Enough said (p s Vongerichten was in the restaurant last night and clearly eagle-eyed about everything, even checking the dining room at very regular intervals )
  • Cafe Matisse - New Jersey: Dining - eGullet Forums
    We had a chocolate orange cream sickle with macerated orange in Grand Marnier and a macadamia nut cookie; a rich chocolate cake with vanilla ice cream and raspberry sauce; lemon-lime pudding cake with kataifi crisp, pistachio baklava and passion fruit sauce; and a banana macadamia nougat glace with chocolate sauce Coffee was excellent





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